New York Times on “Food 2.0″ (image Tony Cenicola/The New York Times) … -
In September, talking to an audience of chefs from around the world, Wylie Dufresne of WD-50 on the Lower East Side of Manhattan waxed enthusiastic about a type of ingredient he has been adding to his restaurant’s dishes.
Not organic Waygu beef or newfound exotic spices or eye of newt and toe of frog, but hydrocolloid gums — obscure starches and proteins usually relegated to the lower reaches of ingredient labels on products like Twinkies. These substances are helping Mr. Dufresne make eye-opening (and critically acclaimed) creations like fried mayonnaise and a foie gras that can be tied into a knot.
Chefs are using science not only to better understand their cooking, but also to create new ways of cooking. Elsewhere, chefs have played with lasers and liquid nitrogen.
All I have to say is laser’ed food tastes better…
HOW TO – Make a Dale burrito – Link.
Laser etch sushi nori – Link.
Laser etched matza – Link.
HOW TO – Laser cut (and cook) meat – Link.